Thai Basil Beef Rolls – Easy & Flavorful Recipe

Craving a taste of Thailand but short on time? These Thai Basil Beef Rolls are your delicious answer! Combining tender marinated beef with fragrant basil, all rolled up for a perfect bite, they’re surprisingly easy to make and bursting with authentic flavors. Whether for an appetizer or a light meal, these rolls are sure to impress.

Ingredients

• 1 lb (450g) sirloin or flank steak, thinly sliced against the grain
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sugar
• 1/2 tsp white pepper
• 1 tsp cornstarch
• 1 tsp sesame oil
• 2 tbsp vegetable oil (for cooking)
• 4 cloves garlic, minced
• 1 large shallot, thinly sliced
• 1-2 bird’s eye chilies, minced (optional, adjust to heat preference)
• 1 cup fresh Thai basil leaves, packed
• 1/2 red bell pepper, thinly sliced (for inside the rolls)
• 1/2 cup shredded carrot (for inside the rolls)
• 8-10 round rice paper wrappers (8.5 inch diameter)
• For the Dipping Sauce:
• 2 tbsp fish sauce
• 2 tbsp lime juice
• 1 tbsp brown sugar (or palm sugar)
• 3 tbsp water
• 1 clove garlic, minced
• 1 bird’s eye chili, minced (optional)
• 1 tbsp chopped roasted peanuts (optional garnish)
• 1 tbsp chopped fresh cilantro (optional garnish)

Instructions

1. 1. Marinate the Beef: In a medium bowl, combine the thinly sliced beef with soy sauce, oyster sauce, sugar, white pepper, cornstarch, and sesame oil. Mix well and let marinate for at least 15-20 minutes, or up to 30 minutes at room temperature.
2. 2. Prepare the Dipping Sauce: In a small bowl, whisk together fish sauce, lime juice, brown sugar, water, minced garlic, and minced bird’s eye chili (if using). Taste and adjust seasoning as needed. Set aside.
3. 3. Cook the Beef Filling: Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add minced garlic, sliced shallots, and minced chilies (if using) and stir-fry for 30 seconds until fragrant. Add the marinated beef and stir-fry quickly until it’s just cooked through and browned, about 2-3 minutes. Remove from heat. Stir in the fresh Thai basil leaves and sliced red bell pepper until wilted, about 1 minute. Transfer the beef mixture to a clean bowl and let cool slightly.
4. 4. Assemble the Rolls: Fill a shallow dish (larger than your rice paper wrappers) with warm water. Dip one rice paper wrapper into the warm water for 15-20 seconds until it’s pliable but not overly soft. Lay it flat on a clean, damp cutting board.
5. 5. Layer the Filling: Arrange a small amount of shredded carrot near the bottom edge of the wrapper. Top with 2-3 tablespoons of the cooled beef basil mixture.
6. 6. Roll It Up: Fold the bottom edge of the wrapper over the filling. Then fold in the sides tightly. Continue to roll upwards until you have a neat, tight roll. Repeat with the remaining wrappers and filling.
7. 7. Serve: Slice each roll in half diagonally, if desired, and arrange on a platter. Serve immediately with the prepared dipping sauce, garnished with chopped peanuts and cilantro if using.